Fresh Tomato Soup
Fresh Tomato Soup
One spoonful of tomato soup has the power to automatically transport you back to your childhood. The tasty soup is the ultimate comfort food, especially when it’s homemade.
This tomato soup recipe uses fresh tomatoes and will remind you of your mom’s famous cooking. Sure the can of tomato soup works in a time crunch, but nothing beats the delicious flavors of a soup you made from scratch with fresh ingredients. So say goodbye to canned soup forever and hello to your new favorite tomato soup recipe.
How to Make Tomato Soup
Sometimes we’re so hung up on the ease of using canned soup, that we forget making homemade soup is actually easy too. You’ll find the full recipe below, but here’s a brief idea of what you can expect from this tomato soup recipe:
Boil the Tomatoes, Onion, Cloves, and Chicken Broth
In a large stockpot, boil the tomatoes, onion, garlic cloves, and chicken broth until the flavors blend together, about 20 minutes. Run the mixture through a food mill into a large bowl. This will separate any big chunks, plus the tomato skins.
If you don’t have a food mill, a food processor or immersion blender will work too.
Make a Roux
In the original stockpot, mix melted butter and flour to create a roux.
Add the Tomato Mixture
Gradually add the tomato mixture to the stockpot, whisking continuously so no lumps form. Season with salt and sugar to taste.
What to Serve With Tomato Soup
Of course, tomato soup’s best friend is a Grilled Cheese Sandwich. But if you want to mix it up, you can try one of these delicious recipes:
Avocado Shrimp Ceviche-Estillo Sarita
Chicken Pesto Paninis
Lazy Chicken Parmesan Grilled Cheese
How to Store Tomato Soup
Store (completely cooled) tomato soup in an airtight container in the refrigerator for up to four days.
How to Freeze Tomato Soup
This recipe makes six servings, so if you need to freeze leftovers, that’s okay! Simply ladle individual portions of (completely cooled) tomato soup into zip-top bags and squeeze out the excess air. Label and date them, then freeze for up to three months.
Allrecipes Community Tips and Praise
“Loved the recipe. I did add fresh garlic at the beginning and fresh basil at the end. served with open faced baguettes topped with cheese. This recipe is easily multiplied and canned if you have a bunch of tomatoes ready for processing,” says girlslovetoeat.
“I had several roma tomatoes that were getting soft in the fridge, so this was the perfect recipe to use them up. It was sooo tasty, and I liked that the recipe does not have heavy cream. I added basil and black pepper to the tomato mixture instead of cloves,” according to hokiebetty.
“Delicious soup! The fresh tomato taste is wonderful. I love that there are only a few ingredients, preserves the garden fresh taste of the tomatoes,” raves Kolackygirl.
4 cups chopped fresh tomatoes
1 slice onion
4 whole cloves
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste
In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.